Yes please start a google doc like the cookie thread? please please!! Funny but thats one of my all time favorite Holiday candies to!. Only I use Hershey bars for the choc part. My 1 son has to always take home a tin full, and always eats so much ( WHILE VISITING ) (he gets a very bad stomach) And he is a grown man

Vicky---you and I are on the same wave length when it comes to fruitcakes. My SIL gave me a recipe years ago that is a light colored lemony fruitcake that we just love. It makes 3 smaller loaves so I wrap them in brandy soaked towels and wrap them tightly and freeze them. I only have to do it every other year. I am definitely going to try your recipe also this year.

Fiddle--you can definitely add and subtract any of the fruit and nuts in this type of recipe. Just keep the amounts the same overall.

Mel--LOL I thought for sure I had outsmarted you, but I should have known better!!! I love your recipes and will surely try this one. Is that all you have or are you saving the very best ones for yourself

If you want to put these recipes together that would be really great. Thanks--thanks--thanks

There's your recipe doc!! I named it differently than the cookie doc because it's not just candy, and it's not just christmas. I think I am going to change the Christmas, just so other religions or beliefs are not scared away from some great recipes! Or, scared away from sharing them!!

Reserve 2 tbsp of the cocoa powder on a sheet of wax paper. In a food processeor or in a medium bowl with an electric mixer on high speed, blend the remaining 1/2 cup of cocoa powder, the confectioners sugar, cream cheese and almond extract.Drop the cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles. Roll into balls and refridgerate until firm approx 1-2 hrs.

And for all of you counting calories..they are 45 cal each..1 gr fat, 1 gr Sat fat..

2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.Stirring constantly with a wooden spoon, cook the mixture over mediumlowheat for 5 to 10 minutes, or until the sugar crystals are completelydissolved. Do not let the mixture boil. Remove the pan from the heat.Add the chocolate and salt, and stir until completely smooth.

3. Return the pan to the heat and insert a candy thermometer, takingcare that it does not touch the bottom of the pan. Bring the mixture toa gentle boil over medium-low heat. Cook the syrup without stirringuntil the thermometer registers 234Â° (soft ball stage). If necessary,adjust the heat to low; the surface of the syrup must boil evenly andgently to avoid scorching the fudge. Carefully take the pan off the heatand remove the candy thermometer. Immediately wash thethermometer in hot water.

4. To cool the fudge, drizzle and evenly distribute cold water on a marbleslab or an inverted sheet pan set on a wire rack. Holding the saucepancontaining the hot fudge close to the surface of the marble/sheetpan,slowly pour the fudge on to the surface. Do not scrape out the fudgethat clings to the bottom and sides of the pan. Evenly distribute thebutter cubes on the surface of the fudge, and allow them to melt.

5. Using a bench scraper, manipulate the fudge across the surface of themarble/sheetpan until the butter is completely incorporated. Spreadthe fudge out on the marble/sheetpan and sprinkle the vanilla on thesurface. Work in the vanilla until it is incorporated. If adding nuts,sprinkle into mixture at this point. Continue cooling the fudge, workingit until it loses itâs shine the surface becomes dull. The fudge willbecome sticky and more difficult to move across the work surface as itcools.

6. Once the fudge has thickened and is dull in appearance, transfer it tothe prepared pan. Smooth the fudge into the corners of the pan, andallow it to rest for at least 2 hours before serving.

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

32 servings (2 pounds)

For Nut Fudge:

Add 1/2 cup chopped nuts to fudge before pouring into pan.

For Peppermint Fudge:

Sprinkle 1/4 cup coarsely broken peppermint candy over top of fudge in pan.

I've made it orange, peppermint, mint, almond and vanilla. They were all good!

In a mixing bowl, cream butter and sugar until fluffy, beat in egg and vanilla. Combine Dry ingredients, gradually add to creamed mixture. (Batter will be very firm) Shape into 48 balls, about 1 in. Place on ungreased baking sheets. Push 1 ball halfway into each ball.

For frosting, melt chocolate chips in condensed milk in a small saucepan over low heat, stirring constantly. Remove from heat, add enough cherry juice to achieve spreading consistency, stir until smooth. Spoon 1 teaspoon of frosting over each cherry (frosting will spread during baking). Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.

Yeah!!! My post finely went through. Seems the only way I can post is to use the quick reply, but as long as it's working I'll try to post somemore recipes on here and in the fall favorites thread. Sherri

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.[/quote]

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.

Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Preheat oven to 300 degrees. In a large saucepan, cover almonds and pecans with water. Bring to boil, reduce heat to medium-low, and simmer 1 minute. Drain well. In a large bowl, combine next 6 ingredients. In a medium bowl, whisk egg whites until foamy. Add nuts and stir until nuts are well coated. Pour nuts into sugar mixture, stirring until well coated. Spread evenly on a greased baking sheet. Stirring occasionally, bake 25 to 30 minutes. Cool completely on baking sheet. Store in an airtight container.

what a great thread! a really quick treat/gift that my girl scouts make for their family-friends is s'mores.crumble graham crackers in a large bowl and add mini marshmellows.melt chocolate w/alittle oil in microwave.pour over mixture. scoop onto wax paper until cooled.we package these mini treats in pretty christmas boxes.they should be about bit size or a two bit size.it reminds us of summer camping eating s'mores!

typing with fingers crossed (not so easy to do) that this post goes through so I can include the picture. These are super easy to make when you need a quick something to take somewhere. They are good too. I've just picked up store brand stuff and can make a batch for around $3-4.00

Melt chocolate chips in the microwave on high for 30 seconds at a time until melted. Stir in frosting. Fold in marshmellows. Let stand 15 minutes or until cool enough to handle. Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from bowl. Shape each half into a 9x2 inch log. Wrap tightly in wax paper and refrigerate until firm. With a thin sharp knife cut into 1/2 inch thick slices.

Sweetpea mentioned packaging for holiday gifts, and I just spent the last two hours trying to get all my "stuff" together that I collected during the year.The best investment I ever made was an 18" roll of clear cellophane, and 3 sizes of corsage bags starting with the smallest and going up. I collect holiday coffee mugs at garage sales and Goodwill stores. I also look for the bigger mugs with the small base and larger open tops. The smaller ones are used to stand caramel and chocolate covered pretzel rods in. They will fit in the larger corsage bags and you tie up the top with ribbon. The larger ones, I fill with pretty cookies and tie the tops on them.I also collect pretty clear glass plates for .50cents and use them for my chocolate covered cake bites and other small candies. These I wrap with plastic wrap from the big roll at Sam's club (another good investment). Once in awhile I run across some darling little Christmas plates at my wholesalers.When I have something in a basket that is too big for the bags, I set it in the middle of a large square of cellophane which you tie up with pretty ribbon. All my baking or gifts is tagged with those gorgeous holiday address labels that Paper Warehouse has every year.I love the clear square containers (every size you can imagine) that Sam's uses for their various bakery items. You have to buy a whole case, but they are so cheap it is worth it. Two pretty cupcakes sit side by side in some and I tie them with pretty ribbon and add a sprig or two of greens under the ribbon. I use a lot of red raffia for bows as the holiday greens and berries look really nice with that.

Last year I brewed by own Kahlua (always have it that is about a year old) and gave all my friends wicker baskets with a bottle of Kahlua, a chocolate cake mix and the recipe for the cake and the Kahlua. It was a big hit and looked really pretty.

Directions:Get a large bowl and combine the first 5 items, mix it up a little bit. Use small bowl and place white choc chips and oil inside. Melt them in microwave. (use 15 sec bursts) and keep stiring. Once they are melted dump the melted mixture into the dry mix. Stir the mixture. I usually put the lid on the bowl and shake so it is completely covered. Place a piece of wax paper on your counter and spread the mixture out. Let dry for about 25 minutes and you should be able to break it up a little and place it in a bowl. Everybody loves this and it is really easy. I usually leave out the nuts because my husband is allergic, of course unless I don't want him to have any. < insert evil laugh>